The tea plant, also known as Camellia sinensis (L.) O.Kuntze in scientific terms, belongs to the genus Camellia and the Theaceae family within the Angiospermatophyta division of flowering plants. It falls under the Magnoliopsida class (dicotyledons with two seed leaves), Dilleniidae subclass, and Theales order. Additionally, tea has two former names: Thea bokea (black tea) and Thea viritis (green tea), originating in Yunnan, China, before spreading to Vietnam, Japan, India, and several other Asian countries.
Tea is a perennial shrub or small tree typically pruned to under 2 meters in height when cultivated for its leaves. The leaves of the tea plant are usually 4-15 cm long and 2-5 cm wide. Tea plants have long taproots. The tea flowers are white with a yellowish hue, ranging from 2.5 to 4 cm in diameter, with 7-8 petals growing in the leaf axils, emitting a fragrant aroma. The fruit is a capsule, usually with 3 compartments, but only one seed develops due to the shrinking of the others.
In our country, tea is cultivated in 33 provinces (mainly in Phu Tho, Tuyen Quang, Ha Giang, Thai Nguyen, Quang Nam, Da Nang, Lam Dong, Dak Lak). The largest markets for Vietnamese green tea include Pakistan, Taiwan, Russia, Poland, China, and the United States.
The most consumed beverage globally after water is tea. Green tea primarily consists of polyphenols (90%), amino acids (7%), theanine, proanthocyanidins, and caffeine (3%). Among various polyphenols, catechins and flavonols (myricetin, caempherol, quercetin, chlorogenic acid, coumarylquinic acid, and theogallin) form the main components. Green tea includes catechin (C), epicatechin (EC), gallocatechin (GC), epigallocatechin (EGC), epicatechin gallate (ECG), epigallocatechin gallate (EGCG), and gallocatechin gallate (GCG). Among these catechins, EGCG comprises 50-80% of the total catechin, followed by EGC (9-12%), ECG (9-12%), and EC (5-7%).
Picture 1: Overview of various biological characteristics and health-related benefits of green tea
Epigallocatechin-3-gallate (EGCG), a catechin polyphenol found in green tea, holds potential health benefits and therapeutic effects in non-alcoholic fatty liver disease (NAFLD), a common liver disorder affecting liver function and lipid metabolism. Supplementing with EGCG or green tea extract (GTE) plays a crucial role in regulating lipid and glucose metabolism and the expression of genes related to lipid synthesis.
Animal studies have indicated that green tea may help prevent the onset of type 1 diabetes and slow its progression. In individuals with type 1 diabetes, their bodies produce little or no insulin to metabolize glucose or sugar into energy. Green tea might assist in regulating glucose levels in the body. Research also suggests that regular consumption of green tea may aid in managing type 2 diabetes.
Furthermore, clinical studies demonstrate that green tea extract can enhance metabolism and facilitate fat burning. A study showed that the combination of green tea and caffeine improved weight loss and weight maintenance in overweight and moderately obese individuals. Studies indicate that consuming green tea reduces LDL but does not decrease HDL cholesterol and contributes to weight loss.
Green tea reduces the risk of heart disease by reducing cholesterol and neutral fats. In fact, researchers estimate an 11% decrease in heart attacks with the consumption of three cups of tea daily.
Polyphenolic compounds in green tea may benefit joint inflammation by reducing inflammation and slowing cartilage breakdown, treating skin conditions, preventing cold and flu symptoms, and averting Parkinson's disease.
Catechins have the ability to inhibit angiogenesis, cell growth, and induce programmed cell death (apoptosis), thus having the potential to prevent and treat certain cancers, cardiovascular diseases, hypertension, gastrointestinal diseases, oral diseases, slow aging, and increase longevity (Blanco et al., 2005).
Catechins also inhibit bacterial-derived enzymes and kill bacteria that spoil food and generate toxins, making catechins widely used as antibacterial agents in food and components in many functional foods (Mueller et al., 2010).
Moreover, catechins possess anti-inflammatory properties (joint inflammation, cardiovascular-related diseases, cancer, etc.) by enhancing the production of Interleukin-10 (IL-10), an essential cytokine in the anti-inflammatory process (Ly et al., 2015).
With the growing market demand and the documented benefits of compounds in green tea, the use of green tea, green tea extract, and products derived from green tea are increasingly gaining attention. To meet market demands, Peroma Vietnam Limited Liability Company has researched and produced a line of green tea extract powder optimized for polyphenol content.
Picture 2: Green tea Extract in Peroma
The green tea extract powder product is widely utilized in the food industry, including in beverages, confectionery, ice cream, instant tea, desserts, and more. Usage levels below 5% have achieved distinct natural flavors for the products.
Peroma Vietnam Limited Liability Company specializes in producing flavors, essential oils, concentrates, natural extracts using modern processing technology, adhering to quality systems like ISO 9001:2015, FSSC 22000, HALAL JAKIM, KOSHER to meet the demands of pharmaceutical, food, animal feed, and cosmetic industries. Additionally, Peroma LLC offers product design, processing, technical consultation, and technology transfer services.
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